On Friday, December 1st, Brewhouse South and Bounty Bev are throwing a massive 20th birthday party for Founder’s Brewing. Brewhouse South sold more Founders than anyone else in the state of Tennessee in 2016, and that has helped Sean Vaughan and his crew to develop a close relationship with the brewery. To celebrate that relationship, Brewhouse will be pouring 21 different Founder’s taps (for 20 years + one to grown on), including Backwoods Bastard, Frootwood, Doom, DKML, the highly elusive CBS, and a vertical of 2015, 2016, and 2017 KBS. With 21 taps flowing, rest assured that they will run the gauntlet from hopped up to nitro to barrel aged goodness. The festivities begin at 5PM and you will want to be there early. With this lineup of beers, you know everyone will come out of the woodwork.
Brewhouse South has generously gifted Tennessee Maltz with 2 VIP tickets to give away to the event. These include a buffet dinner, a commemorative Founders/Brewhouse South glass, a pour of CBS, and much more. To enter, you can simply comment below or you can head over to our Instagram for additional chances to win. Also, Brewhouse will be throwing the best Black Friday party in town, this Friday, November 24th. With Abraxas, BCBS, Rum BA Brown Shugga, and many other rarities on tap, Sean has done it again. If you post a pic on Instagram or Twitter from that event, you will get bonus entries for the giveaway (more details on IG). We will choose a winner at 5 CDT on Thursday, November 31st and we will notify that lucky bastard soon thereafter. If you don’t win, have no fear. They will be plenty of fantastic Founders beer and seating for your whole crew of neckbeards. Good luck and cheers! I hope to see you out at Brewhouse South, next Friday.
VEA Supper Club was founded in 2011 as a way to simply give the people what they want: more Vivek Surti. I met Vivek around that time and it’s been amazing to watch his pop ups evolve over past 6 years. Vivek’s next VEA Supper Club event takes place on Monday, September 11th at Otaku Ramen. Vivek will be serving 250 bowls of Khao Soi, a Thai curry noodle soup inspired by his 2015 trip to Thailand: “I stumbled upon this dish in Chiang Mai and proceeded to eat it about 3 times a day at any stall I could find serving it.” Don’t be late. Service begins at 5:30pm and goes until the last bowl has been slurped. He also will be doing a restaurant takeover at The Farm House on Sunday, September 24th with Chef Trey Cioccia. Reservations are available by calling 615-522-0688.
Vivek has long been a member of my inner beer circle (yes, I said that) and is basically an honorary member of my family, so it was just a matter of time before he was up for Shift Beers. I asked him the same questions that you have, of course, grown to love:
1. What is your most memorable beer experience?
“My most memorable beer experience was Nathan Wilburn’s birthday party a few years ago at DeSano’s. While I knew a little about craft beer at the time, I didn’t have anything on some of the folks at that party – including you! To celebrate, everyone brought some very rare, highly allocated and bad ass beers. It was the first time I had ever participated in a bottle share. It was wild.
Most people would keep their beers in a cooler next to them and when it was time to crack open a new one, they’d reach down and pick something awesome. Everyone would “ooo and ahhh” before cracking it open. Everyone came with their A game and we had a variety of beers – from hoppy and fresh IPAs (including Pliny the Elder) to saisons, imperial stouts, bourbon barrel aged beers, sours, barleywine and more!
The best part of the party, however, was enjoying those exceptional beers with some of the best people I’ve ever met. At the end of the day, you can have a great time tasting a 5 year vertical of Bourbon County or keyholing Natty during a tailgate as long as you have your people around. ”
2. What is your desert island beer?
“Whenever I’m on an island beach, I’m reaching for an easy drinking beer that is extremely crushable. Westbrook’s Gose and Little Harpeth’s Mosaic India Pale Kolsch would be real high on that list. I wouldn’t be mad if some Blackberry Farm Classic Saison or Cantillon Rose de Gambrinus came along, either. The fact that they are saberable bottles makes it even more fun!”
Be sure to check out a VEA Supper Club soon and subscribe the newsletter, so you don’t miss out on any events. You always meet someone cool at Vivek’s dinners and the food is outstanding. And who knows, if you hang around long enough there might even be some sabrage!
There were certain chefs who immediately came to mind when I started thinking about Shift Beers. Aaron Clemins was one of these people. Aaron has a passion for craft beer and fine dining that is unsurpassed in Nashville. Aaron was hired as City House’s first employee almost 10 years ago and remained at Beard award winner Tandy Wilson’s right hand as executive sous chef ever since. Aaron recently left City House to open his own restaurant with Fresh Hospitality in Germantown. The highly anticipated Kuchnia and Keller is slated to open in early Fall. Here’s how Aaron described his new restaurant to Tennessee Maltz:
“Kuchnia & Keller is a bar and restaurant at 1300 3rd Ave N in Germantown. Opening at the end of summer, the food is Eastern European inspired. The name comes from Polish and German words for “kitchen” and “cellar,” respectively. Having grown up in Wisconsin, I wanted to open a place that reflected my roots as well as my adopted home in the south. We will celebrate the great drinking culture of the Midwest as well as Nashville’s amazing beer scene. Craft beer and cocktails will be the main focus of the bar along with wine from eastern Europe, Italy and the U.S.”
Aaron was thrilled to participate, so I asked the same Shift Beer questions that Tony Galzin and Karl Worley answered:
- What is your most memorable beer experience?
- What is your desert island beer?
Aaron was very candid and, frankly, I love both of his answers:
“This might not be P. C. nowadays, but I promise this was normal…
Growing up in Wisconsin, everyone I knew or was related to had a bar in their basement. We were not allowed to drink as kids, but we certainly did bring a lot of beers to adults. When I was about 10 years old, I was doing the usual task of bringing my dad a beer (which involved, going downstairs and pouring it from our kegerator). I remember bringing it up and then for the first time I asked him if I could try his beer. He seemed a little surprised, and I remember all my uncles who were standing around started to laugh. “Oh sure, he said, “go for it.”
So I took my first sip of that “Champagne of Beers” and immediately (I’m sure with a classically horrible face) spit it right back out and said, “that’s gross! Why do you guys drink this stuff so much?”. Of course, everyone was cracking up and my dad just said, “you will understand when you’re older”. And he was right.
Desert Island Beer:
This is about as difficult a decision as a beer nerd can make. I’m going with Serendipity from New Glarus Brewery. Low alcohol, sweet, tart, fruity. From the great state of WI. Doesn’t need to be ice cold either. Awesome for lounging beachside.”
Don’t miss Kuchnia and Keller when it opens later this year. I’m sure it will quickly become #ITcity’s newest hotspot and will be a fantastic place to have a beer. Tennessee Maltz will keep you updated on K&K’s opening date as it approaches. Cheers!
Photo by Christen Clemins
Since starting production in 2011, Maryville’s Blackberry Farm Brewery has continually impressed with their corked and caged bottles. From fruited sours to Brett saisons, BFB’s 375 and 750 mL bottles are fantastic at home or in restaurants, but these formats haven’t been conducive to the outdoor lifestyle that so many Tennesseans hold dear. Fans of BFB can now rejoice, as the brewery releases three new canned beers next week. BFB and Ajax Turner are hosting a launch party at Martin’s BBQ’s massive downtown outpost (410 4th Ave S, Nashville, TN 37201) on Monday and you’re invited. From 6-10 PM, the BFB team will be offering their first canned beers: Coyote Tactics IPA, TN Times Pilsner, and Screaming Cock Pale Ale. All three are available in beautiful 12 oz cans designed by artists who are friends of the Farm.
“Much like the beers, we wanted each label to have its own personality,” said Roy Milner, Blackberry Farm Brewery’s Chief Fermentation Officer. “Working with artists familiar with Blackberry Farm’s culture ties this project closer to the people that we interact with on the Farm. We want the cans to feel more youthful, bold, and in the moment. These new beers are meant to inspire recreating, connecting, and enjoying yourself and an active lifestyle.”
Blackberry Farm Brewery has partnered with St. Louis, MO’s Brew Hub to brew BFB’s canned beers at Brew Hub’s sprawling Lakeland, FL brewery. Brew Hub was founded in 2012 and is already brewing with craft beer heavy hitters such as Decorah, IA’s Toppling Goliath and Tampa’s Cigar City Brewing. Brew Hub plans to have 5 regional breweries to serve smaller breweries across the country.
“We’re incredibly happy to be working alongside the team at Brew Hub to begin offering our new can line of beers. Their dedication to quality and attention to detail are second-to-none, and reflect the same passion and care that have been the foundation of our own brewing program since day one. It’s a natural fit and an exciting new chapter for our brewery,” said Roy.
Tennessee Maltz was lucky enough to drink these beers throughout the 4th of July holiday and they all lived up to what one would expect from BFB. I can’t wait to get these cans out on the river or to a tailgate. In the meantime, come drink (or keyhole) a few with me on Monday. Just the thought of pairing these great beers with Martin’s delectable smoked meats already has my mouth watering.
Still need plans for July 4th, but don’t want to brave the crowds downtown? Kwas and the crew at Little Harpeth (30 Oldham St, Nashville, TN 37213) have just what you’re looking for. Little Harpeth’s east bank brewery offers a fantastic vantage point of one of the greatest fireworks show in the country. With easy interstate access and tons of free parking (at the brewery and across the street at Crosspoint Church), Little Harpeth might be the perfect downtown July 4th spot. This year, Little Harpeth is asking $30 for admission, which includes all the LHB beer that you can handle responsibly and music from DJ Ben Spinks. Admission for those under 21 is $15. Food trucks A Little Italian, Twisted Thai, and Skip’s Links will all be on-site, as well. Whatever you do, have a safe and awesome 4th of July!
Be sure to swing by Sinema (2600 8th Ave S Suite 102, Nashville, TN 37204) on your way home from work this afternoon to taste Afternoon Envy, their collaboration with Angel’s Envy and Yazoo Brewing. Brandon Jones brewed a 5% ABV brown ale for aging in a freshly emptied Angel’s Envy port/bourbon barrel. Brandon described the beer as: “A sessionable bourbon barrel aged brown ale. Toffee, caramel aromas/flavor with a brown sugar, vanilla and charred oak finish.” There are only 3 half barrels of this beer and I’m sure they won’t last long. Afternoon Envy will be tapped at 6 PM in the Sinema Lounge and Chef Kyle Patterson will offer a few menu items to pair with the beer. There also will be an Afternoon Envy/Angel’s Envy Boilermaker special. This is inspiring, as I’ve been supporting the idea of Brandon Jones Boilermakers for some time now. You know y’all want rare barrel aged beer. Go get it.
If you are anything like me, you are already ready for the Predators to drop the puck in Ocrober. In the meantime, you can keep the Preds excitement rolling at Saturday’s 5th annual Nashville Predators Craft Beer Festival presented by Orca Coolers. From 3PM to 7PM, Bridgestone Arena will be home to one of Nashville’s best beer festivals featuring games, live entertainment, and unlimited samples from nearly 70 breweries. Usually this event hangs their hat on being out of the heat, but being indoors will certainly come in handy this weekend with Tropical Storm Cindy moving into the area. Saturday will be absolutely perfect for day drinking the day away indoors.
Our friends at Lipman Brothers have offered Tennessee Maltz a pair of tickets to give away to this unique event. There are a few ways to enter the giveaway. You can simply comment below or you can head over to our Instagram for additional chances to win. We will choose a winner at noon CST on Friday, June 23rd and notify the winner soon thereafter. If you don’t ever win anything, tickets are available for purchase here. Proceeds of the festival benefit The Nashville Predators Foundation which supports local non-profits, so come out and celebrate the Western Conference Champions at “the coolest beer fest in town”.
On Wednesday, June 21st, the skilled zymurgists of Blackberry Farm Brewery are bringing their liquid offerings west to celebrate the first day of Summer at Husk Nashville. The event begins at 6:30 with a welcome cocktail featuring BFB’s Pineapple/Mango Brett Fruit Blend described by Head Bartender Mike Wolf as: “Calibogus! Basically the first beer cocktail ever created! Pineapple rum, lime, hoodoo chicory liqueur, tarragon.” Then, Sorghum Saison, 2017 Noble Cuvee Dry Hop Saison, 2017 Barrel Series Flanders, and the new Yazoo/Embrace the Funk collaboration, Peel Your Face IPA, will all be paired with canapés from Executive Sous Chef Nate Leonard and the exceptional team at Husk. Ali Besten of Mississippi’s Cathead Distillery will also be on hand representing their outstanding vodka. As an added bonus, everyone in attendance will leave with a gorgeous piece of Blackberry Farm Brewery stemmed glassware. Advance tickets are available for $60 (gratuity included) by emailing email@example.com. This will undoubtedly be a wonderful evening of inspired Tennessee craft beer and cuisine not to be missed.
When I first started throwing around the idea of having a blog, I always thought that posting recipes would be a large part of what I did. People have always asked me for the recipes of dishes that I cooked. I would either shoot them an email or text and be done with it. So I thought the blog would be a great way to share recipes with more people, without having to do much more work. Well, here we are 5 months in and I haven’t posted the first recipe.
Luckily, my old buddy Tom Turner asked for a recipe on Instagram last week and it inspired me to actually post one for the first time. As many of you know, I do a lot of the cooking in my family these days. My wife is a wonderful cook, but her job doesn’t offer her the flexibility to get dinner started at a decent hour. I will cook pretty much anything and in every way, but I love to grill. I grill on a Weber performer and I only use lump charcoal, but we will delve into both of those decisions at a later date.
Many of the dishes we cook come from cookbooks that we have collected, family recipe scribbled on pads and notecards, and a little bit of creative licence. We also have a subscription to Cooking Light, where we get many of the recipes that we make. In addition to those sources, we often use the great cookbook that is Google. My sister-in-law, Leslie Severns, gave us some ground pork from Dowelltown’s Creekbend Farm and I dug up this old recipe from Food and Wine. I did make sliders instead of full size burgers, simply because my kids are more like to finish a slider. And they did just that. Since they weren’t full sized patties, I just cooked them for a minute or two less. This recipe is super easy and delicious. Give it a try!
- 1 1/2 pounds ground pork
- 2 scallions, thinly sliced
- 1 tablespoon finely grated fresh ginger
- 1 large garlic clove, minced
- 1 1/2 teaspoons Asian sesame oil
- Kosher salt and freshly ground pepper
- 4 hamburger buns, split
- 2 cups coleslaw mix
- 2 teaspoons rice vinegar
- 1 teaspoon soy sauce
- Light a grill or preheat a grill pan. In a large bowl, mix the pork with the scallions, ginger, garlic, 1 teaspoon of the sesame oil, 2 teaspoons of kosher salt and 1/2 teaspoon pepper. Form the meat into four 3/4-inch thick patties.
- Grill the burgers, turning once, until cooked through, about 8 minutes. Lightly toast the buns on the grill.
- Meanwhile, in a medium bowl, toss the coleslaw mix with the rice vinegar, soy sauce and the remaining 1/2 teaspoon of sesame oil. Season with salt and pepper. Set the burgers on the buns, top with the slaw and serve.
Sriracha and mayonnaise.
(Source: Melissa Rubel Jacobson, Food and Wine, August 2012)
For the second post in our Shift Beer series, I
Photo credit: Danielle B. Atkins
reached out to my friend Tony Galzin of Nicky’s Coal Fired in Nashville’s The Nations neighborhood. I first met Tony and his wonderful wife, Caroline, when he was working as the pastry chef at Flyte, about 5 years ago. I was immediately drawn to the Galzins’ love for and knowledge of beer. This was rare to see in Nashville’s dining scene, at that point. That passion combined with Tony’s love of fishing pretty much sealed the deal on our relationship. It has been truly inspiring to watch the Galzins grow from their Sycamore and Deli House pop-ups, to the highly successful 51st Kitchen, and now on to Nicky’s Coal Fired. Since opening in December of 2016, Nicky’s has been one of the hottest restaurants in all of #ITcity. I asked Tony to participate a few weeks ago and I posed the same Shift Beer questions to Tony that I did to Karl Worley:
- What is your most memorable beer experience?
- What is your desert island beer?
As I said before, I want this to be as easy and painless as possible. These chefs work crazy hours and I deeply appreciate their willingness to give me just a few minutes of their time. Here is what Tony had to say:
“My most memorable beer experience is the first Belgian beer I drank in Belgium.
After college, my friend Dim and I went backpacking through Europe. We spent like 2 weeks in Belgium at one of his friend’s house, because he had met a bunch of people during his summer internship in Brussels. This dude worked at a bar in Waterloo, and we went there the first night. It was a Kasteel Brune served in the Kasteel castle mug. I probably still have the label somewhere.
My desert island beer is not as fancy.
Modelo Especial with a lime and salt. I love Mexican beers! Especially if the desert island has a beach.”
– Tony Galzin